Ingredients
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15 oz) black beans, rinsed and drained
8 small corn tortillas
1/2 cup Greek yogurt or sour cream
1 lime, juiced
1/4 cup fresh cilantro, chopped
1 ripe avocado, sliced
Salt and pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper until evenly coated.
Step 3: Spread the potatoes on the baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly browned on the edges.
Step 4: While potatoes roast, place the black beans in a small saucepan with a tablespoon of water and heat over medium-low heat, seasoning with a pinch of salt.
Step 5: In a small bowl, whisk together the Greek yogurt and lime juice to create the lime crema.
Step 6: Warm the tortillas in a dry skillet or over an open gas flame for 30 seconds per side.
Step 7: Assemble the sweet potato and black bean tacos by layering the roasted potatoes, black beans, avocado slices, cilantro, and a drizzle of lime crema.
Notes
For a bit of extra crunch, add some shredded red cabbage or pickled jalapeños on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Healthy Dinner
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: sweet potato and black bean tacos, healthy tacos, vegetarian dinner, plant-based recipe, easy weeknight meal
